3
Journals
25.7K
Articles
670.7K
Citations
10.4K
Authors

Most Cited Articles of Food Safety

TitleJournalYearCitations
Biological effects of essential oils--a reviewFood and Chemical Toxicology20084.4K
Review of the biology of Quercetin and related bioflavonoidsFood and Chemical Toxicology19951.3K
Exposure based waiving: the application of the toxicological threshold of concern (TTC) to inhalation exposure for aerosol ingredients in consumer productsFood and Chemical Toxicology20091.1K
Criteria for the Research Institute for Fragrance Materials, Inc. (RIFM) safety evaluation process for fragrance ingredientsFood and Chemical Toxicology20151.1K
Review of the biological properties and toxicity of bee propolis (propolis)Food and Chemical Toxicology19981K
Review on the toxicity, occurrence, metabolism, detoxification, regulations and intake of zearalenone: an oestrogenic mycotoxinFood and Chemical Toxicology2007997
Application of the threshold of toxicological concern (TTC) to the safety evaluation of cosmetic ingredientsFood and Chemical Toxicology2007958
A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectivesFood and Chemical Toxicology2013931
Pathogenic Microorganisms Associated with Fresh ProduceJournal of Food Protection1996875
Mycotoxins: occurrence, toxicology, and exposure assessmentFood and Chemical Toxicology2013870
Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): a review of recent researchFood and Chemical Toxicology2008835
Dietary flavonoids: intake, health effects and bioavailabilityFood and Chemical Toxicology1999795
An in silico skin absorption model for fragrance materialsFood and Chemical Toxicology2014789
Fresh produce: a growing cause of outbreaks of foodborne illness in the United States, 1973 through 1997Journal of Food Protection2004757
Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella entericaJournal of Food Protection2002753
Safety assessment of esters of p-hydroxybenzoic acid (parabens)Food and Chemical Toxicology2005686
Caffeine consumptionFood and Chemical Toxicology1996632
Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acidsFood and Chemical Toxicology2003631
The characterization of antioxidantsFood and Chemical Toxicology1995613
Economic burden from health losses due to foodborne illness in the United StatesJournal of Food Protection2012600
A critical review of the data related to the safety of quercetin and lack of evidence of in vivo toxicity, including lack of genotoxic/carcinogenic propertiesFood and Chemical Toxicology2007596
Primary mutagenicity screening of food additives currently used in JapanFood and Chemical Toxicology1984589
Structure-based thresholds of toxicological concern (TTC): guidance for application to substances present at low levels in the dietFood and Chemical Toxicology2004586
Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosolFood and Chemical Toxicology1994580
A review of dietary and non-dietary exposure to bisphenol-AFood and Chemical Toxicology2012575